The veggies got perfectly tender and the large chunks of actual tomato were wonderfully smooth with the velvety pesto. Cheesy tortellini and creamy white beans really made the soup hearty enough to serve as a meal.

Top with a bit of hot sauce, if you are addicted like me, and you’ll have a most fabulous dinner in no time!

And a highly recommended soup recipe at that 😀

Chicken, White Bean & Cheesy Tortellini Veggie SoupServes 5-6

Prep time: 10 minutes
Cook time: 40 minutes

1 onion, chopped

5 medium carrots, peeled and sliced thick

1 clove garlic, chopped

1 chicken breast (about 0.4lbs), cubed (or more)

2-3 tblsp pesto

14 oz. can chicken broth

26 oz. box Pomi chopped tomatoes

5-6 cups water

3 cups frozen spinach

1 cup Northern beans, drained & rinsed

2 cups frozen cheese tortellini

hot sauce and/or Parmesan cheese to serve

olive oil, sea salt, black pepper

1. Sauté onion and carrot in 1 tblsp olive oil for about 5 minutes, until onion starts to soften. Season with sea salt & black pepper.

2. Add chicken and garlic, cooking another 5 minutes, stirring often.

3. Add in the pesto, chicken broth and chopped tomatoes and bring to a boil. Cover and turn down to a simmer for 20 minutes, or until veggies are tender and chicken is cooked.

4. Now add in drained beans and frozen spinach, up the heat to medium and cook another 10 minutes.

5. Lastly, throw in frozen tortellini and cook another 3-4 minutes until they are done and soup is hot. Serve!

6 Comments

I’m seriously obsessed with soup. I love that you can throw whatever you have on hand in a pot with some broth and tomato sauce and have an amazing meal! It just can’t be beat! Yours looks so yummy. I will need to add some tortellini to my mix next time!

You have to try Earl’s, it was really good! Some of the best sweet tater fries I’ve had. I knowwwww, but don’t you worry, I’m sure to be back very soon if I know me well enough haha 😉 We’ll find some time to catch up for sure!